Ingredients for 6 servings:
1. 2 cups yukon gold potatoes, peeled and cubed
2. 2 cups cremini mushrooms, quartered
3. 1 cup onion, 1-inch cubed
4. 1 cup celery, 1-inch sliced
5. 1 cup carrot, 1-inch sliced
6. 1/3 cup tomato paste
7. 2 teaspoons fresh oregano, chopped
8. 1 1/2 teaspoons sugar
9. 1 1/2 teaspoons fresh thyme, chopped
10. 1 teaspoon fresh rosemary, chopped
11. 3/4 teaspoon fresh ground black pepper
12. 1/2 teaspoon salt
13. 2 large garlic cloves, minced
14. 1 bay leaf
15. 1/4 cup all-purpose flour
16. 1/8 teaspoon salt
17. 1/8 teaspoon black pepper
18. 1 lb venison tenderloin, cut into 1 1/2-inch pieces
19. 1 tablespoon canola oil
20. 1 cup brown ale, like Newcastle
21. 1 (14 ounce) can low sodium beef broth
Directions:
1. Layer first 14 ingredients in an electric slow cooker.
2. Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
3. Yield: 6 servings (each about 1 1/4 cups).